Oven-Baked 4-Ingredient Sour Cream Swiss Steak

Turn inexpensive cube steak into a deliciously tender, comforting meal with this easy oven-baked recipe. The beef slowly cooks in a creamy, savory gravy made with cream of mushroom soup, sour cream, and onion soup mix. As it bakes, the flavors blend together, creating juicy, fork-tender steak coated in a rich, velvety sauce. It’s a simple, satisfying dinner that’s perfect for busy weeknights or cozy family meals.

Ingredients

• 2 to 2½ pounds beef cube steak or tenderized round steak
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 1 (1-ounce) packet dry onion soup mix
• 1 tablespoon butter or neutral oil, for greasing (optional)
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Prepare the oven: Preheat your oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish with butter, oil, or nonstick cooking spray.
2. Prepare the beef: Pat the steaks dry with paper towels. Cut them into smaller portions if needed, then season lightly with salt and black pepper. Arrange the pieces in a single layer in the prepared baking dish.
3. Make the creamy sauce: In a medium mixing bowl, combine the cream of mushroom soup, sour cream, and dry onion soup mix. Whisk until the mixture is smooth and evenly blended.
4. Cover the steaks: Pour the prepared sauce over the beef, spreading it evenly with a spatula so every piece is generously coated.
5. Bake until tender: Cover the baking dish tightly with aluminum foil. Bake for 1½ to 2 hours, or until the beef is very tender and easily pierced with a fork.
6. Finish the gravy: Carefully remove the foil and gently stir the sauce around the steaks. For a thicker gravy, return the dish to the oven uncovered for another 10–15 minutes.
7. Serve and enjoy: Spoon the tender steaks onto serving plates and generously ladle the creamy onion-mushroom gravy over the top. Serve hot with your favorite side dishes.